Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 4 sprigs rosemary, leaves stripped
• 1 1/2 pounds boneless lamb steak or skirt steak
• Kosher salt and freshly ground pepper
• 1/3 cup chopped fresh parsley
• 3/4 cup pitted green Spanish olives, coarsely chopped
• 3 lemons, halved
• 4 banana or Cubanelle peppers, halved lengthwise and seeded
• 2 bunches scallions

Instructions

1. Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
2. Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
3. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
4. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
5. Photograph by Antonis Achilleos